Mango sticky rice (khao niaow ma muang) is the most beloved of all Thai desserts — and one of the great tastes of summer mango season. Warm, chewy glutinous rice is folded with rich, salty-sweet coconut cream, then piled next to ribbons of perfectly ripe mango and finished with a drizzle of extra coconut sauce and a sprinkle of sesame seeds. It is naturally gluten-free and dairy-free, and far simpler than it looks. This is a Jaca-adjusted healthier version — every bit of sugar is swapped for Jaca (100% pure allulose) at double the amount (3/4 cup granular Jaca in the rice in place of 6 tablespoons sugar, plus 6 tablespoons in the coconut sauce in place of 3), so it keeps all of that craveable sweet-and-salty balance with no added sugar and no aftertaste. The Jaca dissolves smoothly into the warm coconut milk; just keep the sauce over moderate heat, since allulose browns a little faster than sugar. Adapted from The Forked Spoon.
Prep: 25 min · Cook: 20 min · Serves: 6 · Difficulty: Easy
Ingredients:
- 2 cups sweet rice (glutinous / sticky rice — not jasmine or long-grain)
- 1 (13.5-ounce) can full-fat coconut milk (for the rice)
- 3/4 cup granular Jaca (allulose) — replaces 6 tablespoons granulated sugar at the 2x ratio
- 1/2 teaspoon salt
- 1-2 large ripe mangoes, peeled and sliced (Ataulfo or Nam Dok Mai are sweetest)
- 2/3 cup full-fat coconut milk (for the coconut cream sauce)
- 6 tablespoons granular Jaca (allulose) — replaces 3 tablespoons granulated sugar at the 2x ratio (for the sauce)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions:
- Soak the glutinous rice in a large bowl of water for at least 1 hour or up to overnight, then drain and rinse it well.
- Transfer the rice to the center of a large piece of cheesecloth, let it drain, then loosely wrap and secure it.
- Set up a steamer: place an inverted mesh steaming basket in a tall pot to keep the rice above the water, and add about 1 inch of water.
- Set the wrapped rice on the basket, cover with a tight-fitting lid, bring to a boil over high heat, then reduce to a simmer and steam for 15-20 minutes, until the grains turn translucent.
- While the rice steams, warm 1 can of coconut milk in a saucepan over medium heat, stirring often. Stir in 3/4 cup granular Jaca and the salt until fully dissolved, then keep warm. The Jaca dissolves smoothly into the warm coconut milk with no graininess.
- Transfer the steamed rice to a large bowl and gently fold in the sweetened coconut milk. Cover and let it rest for 5 minutes so the rice drinks up the sauce.
- Make the coconut cream sauce: heat 2/3 cup coconut milk with 6 tablespoons granular Jaca in a small saucepan. Bring to a low boil, then reduce the heat and simmer until slightly thickened. Keep the heat moderate — allulose browns faster than sugar, so you want it warm and glossy, not caramelized.
- Scoop the warm sticky rice onto plates, arrange the fresh mango slices alongside, spoon the coconut cream sauce over the top, and finish with a sprinkle of sesame seeds.
